Add some soy sauce and garlic powder to cut up meat. Let marinate in fridge for a while.
Heat about 2 T. oil in non-stick wok.
Add onions, grated ginger and minced garlic. Stir fry until translucent. Don’t let them burn.
Add meat and cook until no longer pink. Add shrimp and cook just until pink. Remove meat and shrimp from wok.
Add about 1 T. oil to wok, add veggies and cook until crisp tender. Add a little soy sauce or water to veggies to steam them a bit. You can cover and steam.
Meanwhile, in skillet, cook eggs, breaking yolks and scrambling just a bit. Set aside when done.
Add cold cooked rice to wok, breaking up with fingers. Add a few tablespoons soy sauce.
Using 2 wooden spoons, stir rice and veggie mixture together until well mixed.
Add meat back to mixture. Add baby corn pieces and mix together until heated through.
Top with eggs and chopped green onions. Can serve with hot chili sauce.